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4/22/2016 1

Consumer Demand for Natural

Colors in Ice Cream Jody Renner-Nantz

Applications Manager

DDW – The Color House

April 13, 2016

Natural Color Definition

• The FDA does not currently have a

definition for ‘natural’

– “it is difficult to define a food product that is

'natural' because the food has probably been

processed and is no longer the product of the

earth.”

• In December 2015, the FDA called for a

comment period through May 2016, on

“what is natural?”

http://www.fda.gov/aboutfda/transparency/basics/ucm214868.htm

DDW defines natural colorings as

those which are

(a) Derived from agricultural,

biological, or mineral sources

(b) Produced with a simple process

(c) Long history of safe use

Certified Exempt from certification

Red 40 (Allura Red AC)

Yellow 5 (Tartrazine)

Yellow 6 (Sunset Yellow)

etc

Naturally Derived

Caramel Color

Carmine

Elderberry

Annatto

Grape Juice

*Beta-carotene

Turmeric

etc

Nature Identical

*Beta-carotene

Apocarotenal

Certified vs Exempt

Why Use Natural Colors?

Consumer perception

Simple labeling

Brand identity

Product differentiation

Price premium

Considerations when switching

Increased expense

Decreased stability

Difference in color strength

Shelf life

Increased technical guidance

Categories of Naturally

Derived Colorings

Natural Colors

Anthocyanins

Beet

Carmine

Carotenoids

Spirulina

Turmeric

Coloring Foods (EU)

Elderberry

Hibiscus

Pumpkin

Radish

Safflower

Caramel Color

Class I

Class II

Class III

Class IV

Other Natural Browns

Anthocyanin based browns

Cooked Fruit/Vegetable

Burnt Sugars (EU)

Exam

ple

s

v NATURAL COLORS

SURVEY

Anthocyanins

Hue

pH

Heat

Light

Betalains

Hue

pH

Heat

Light

v

Carotenoids

Hue

pH

Heat

Light

Cochineal / Carmine

Hue

pH

Heat

Light

Curcuminoids

Hue

pH

Heat

Light

Sodium Copper

Chlorophyllin

Hue

pH

Heat

Light

Spirulina

Hue

pH

Heat

Light

v

Colouring Foods (EU)

Change: 2011 vs. YTD NOV 2014

# NPD:

Key Region:

Key Segment:

Up 106%

Europe 88%

Desserts & Ice

Up 162%

Europe 75%

Juice

Up 151%

Europe 69%

Sugar & Gum

Up 162%

Europe 69%

Sugar & Gum

Up 158%

Europe 76%

Sugar & Gum

Up 73%

Europe 70%

Sugar & Gum

# NPD:

Key Region:

Key Segment:

Up 70%

Asia Pac 37%

Meals & Meal Centers

Up 171%

Europe 68%

Bakery

Up 71%

Europe 82%

Sugar & Gum

Up 168%

Europe 68%

Dairy

Up 78%

Europe 75%

Sugar & Gum

…

…

…

Source: Mintel, NPD January 2007 - November 2014,

# of products containing: item (e.g. safflower) concentrate

Pumpkin Nettle Sweet Potato

(Red) Cabbage

Black Carrot Radish Aronia Red Beet Elderberry Safflower

INNOVATIONS IN

BROWN

Non-Synthetic Brown Options

Non-Synthetic Browns

Caramel Color Burnt Sugars

(EU) Natural Color Blends

Spirulina + Beta-Carotene + Anthocyanins

Colouring Foods

(EU)

Enhanced

Ingredients

Cooked Fruits & Vegetables

• Soft Drink / Ammonia Sulfite Caramel

• Very pH stable

• Highest Color Intensity

• Beer or Ammonia Caramel

• Red-Brown in color • Sulfite-free

What is Caramel Color?

• Caustic Sulfite Caramel

• Yellow-brown in color

• Typically used in high-proof alcohol

• ‘Plain’ or Spirit Caramel

• Yellow – brown in color

• Sulfite-free Class I (Plain)

Class II

Class IV

Class III

Innovations in Caramel Color

• Darker Class I Caramels

• Improving acid stability of Class I

Caramels

• Low 4-MeI Class III & IV Caramel Colors

Ingredients

- Caramelized/Cooked Fruits and Vegetables

• Color: Golden Brown to Dark Red-Brown

• Flavor: Sweet/savory, cooked fruit or

vegetable notes

100% Fruit or Vegetable Juice

Concentrate

Cooking Process

Cooked Fruit or Vegetable Juice

Concentrate

- Burnt Sugars in the EU and Natural Flavors in the

US increasing in popularity

NATURAL COLORS TO MATCH

FLAVORS AND TRENDS

Dessert Categories

Ice Cream and Frozen Desserts account for about 50% of desserts and ice cream market category

Source: Innova Market Insights

Flavor Trends

Vanilla, Chocolate & Strawberry remain the leading ice cream flavors

Ice cream manufacturers are looking for unique flavors to drive sales

• 61% increase in global ice cream launches with cake, cookie, pie, or brownie flavors

• 43% increase in use of spices and seeds in new product launches

- Cinnamon, Ginger, Sea Salt, & Cayenne are most common

Source: Innova Market Insights

Flavor Trends, Cont.

There are three main flavor trends

• Exotic: Mole, Mochi, Balsamic, Fig

• Sweet & Spicy: Spiced Chocolate

• Sweet & Salty: Salted Caramel Pretzel

Custom natural color blends are often needed to enhance these new flavors

Source: Innova Market Insights

Color Trends

http://www.krmg.com/videos/news/color-changing-ice-cream-isnt-magic-its-science/vCky5C/

Why the Color Change?

• Anthocyanins - Blue to purple to pink

• Citric acid spray

• Or crystals added after the ice cream is frozen:

– when they are licked, the increase in

temperature causes the crystals to melt and

the ice cream surface to become more

acidic.

– White to Pink

• Some anythocyanins can be colorless but changes in

pH would cause the color to turn pink

NATURAL COLORS IN

ICE CREAM

General Information

• Typically liquid colors, not powder, are used

– Add to cold mix after the ice cream aging

process

• Storage of ice cream stabilizes naturally derived

colors

Stability

• Temperature: Frozen temperatures prevent color

fading

• Light: retail ice cream carton typically have no

issues because they are kept in dark freezers

– Cartons with a window may see some color

degradation in that spot

– Ice cream by the scoop in stores may see

more light degradation

• pH: Most colors can be used

– At higher pH, anthocyanins will be blue then

start to grey upon storage

Pink, Orange, Brown

Carmine Natural Flavors

Caramel Color Annatto

Strawberry

Raspberry

Bubble Gum

Vanilla

Peach

Orange

Passion Fruit

Coffee

Salted Caramel

Mocha

Yellow, Green, Blue

Turmeric Spirulina Spirulina/Turmeric

Chlorophyll (non-

US)

Lemon

Banana Cream Pie

Mango

Blue Moon

Super Hero

Mint Chocolate Chip

Avocado

Green Tea

NATURAL COLORS IN

FROZEN NOVELTIES

Frozen Novelties

• Simple label options enhance the color of fruit and juice based pops

• Caramel colors can be used as a cost reducer in ice cream sandwich cookies

• The approval of spirulina in ice cream now allows for natural blues for blue raspberry or “superhero” novelties.

Natural Colors in Frozen Novelties

Turmeric Spirulina Spirulina/Tur

meric Annatto Red Beet/

Class I Caramel

NATURAL COLORS IN

INCLUSIONS

Natural Colors in Inclusions

• Natural colors can be easily applied to:

– Compound coatings

– Panned candies

– Swirls/variegates

– Dough

• Custom color blends may be needed for specific

flavors

General Stability for Inclusions

• pH may effect color

– May be some color change on interface

– Because ice cream is frozen there is less of a

chance of color bleed

– Coating on panned candies will protect the

color

– In variegates, the water activity will be similar,

preventing color bleed

Natural Colors in

Compound Coatings

Spirulina

Spirulina/Beet Beet Red Radish &

Class I Caramel

Turmeric Spirulina/Turmeric

Annatto

14% OT 750

Turmeric Turmeric/Spirulina Spirulina

Carmine Carmine

Annatto

WD Caramel Cherry Purple

Natural Colors in Panned Candies

Natural Colors in Fruit Prep &

Variegates

Paprika Beet Turmeric

Spirulina Caramel Colors

Certified Organic Colors

• Naturally derived colors are available as

certified organic

– Certified organic annatto extract

– Certified organic caramel coloring

https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program

Thank You

For more information, please contact

Jody Renner-Nantz

DDW, The Color House

jody-rennernantz@ddwcolor.com